1920 What to Drink E L Bertha

COFFEE, CHOCOLATE, COCOA AND TEA 109 A great amount of tea infusion is used, as the samovar is always in evidence, but the water is poured on the tea again and again, making a great amount of liquid without much strength. Sugar and lemon juice is added and it is drunk from a glass. ICED TEA One may make fresh tea and pour it over cracked ice in individual glasses, or one may make a rather strong solution of tea, and add cracked ice to it in a large pitcher, or make a weaker solution, and pour over cracked ice in glasses. The method must depend upon the fancy of one's family, or the hostess. ICED TEA WITH MINT While iced tea is usually served with sugar and lemon, I am quite sure that in addition a spray of mint will be found most acceptable. Place the mint in the glass and pour the tea over. I find that a cupful of hot tea into which a few leaves of mint have been placed is most refreshing. This may be served either with or without sugar. COCOA AND CHOCOLATE It is very rare for one to serve chocolate these days, as cocoa in a perfected form is put up by reliable firms in this country, and most hostesses prefer it to chocolate, which is more difficult to prepare and rather richer than wise to serve to the family generally. HOT TEA WITH MINT

COCOA

i cupful of milk,

i teaspoonful of cocoa.